Other savoury dishes
Ghayirmeh
قایرمه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- wild artichoke / cardoon 400 g
- wild greens 250 g
- egg egg 4 large eggs
- flour gluten 300 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Chop, mix, or partly cook the ingredients as needed.
Heat oil in a pan and add the prepared portions.
Fry until golden and fully cooked on both sides.
Drain excess oil and serve.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This item is part of Kurdish food heritage in Iran and is connected with mountain life, saj cooking, dairy products, grains, and wild seasonal plants.
Nutrition
| Energy | 400 kcal |
|---|---|
| Protein | 23 g |
| Fat | 23 g |
| Carbohydrate | 25 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0162 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods